Michigan Apple Salad

I always love wandering around the farmers market in the summer. The other day, I was surprised to see fresh Michigan apples about a month ahead of schedule. Turns out, the apples I found are a summer variety called ‘Pristine’ apples. These specific ones come from Mick Klug Farm, one of my favorite local farms. The apple is extremely crunchy, slightly sweet, and perfectly tart. As a fan of the green apple variety, this apple became one of my fast favorites. I created a crunchy summer apple & veggie salad, super simple and refreshing for those hot summer nights.

Yield: 2 servings

INGREDIENTS:

• 1/2 cup radish, shaved (I used red radishes)

• 1/2 cup apple, shaved (I used pristine apples)

• 1/2 cup turnips, peeled and shaved (I used Tokyo turnips)

• 1/4 cup yellow onion, shaved

• 2 tbsp sunflower seeds, toasted

• 2 tbsp blue cheese, crumbled

• 1/2 tbsp tarragon leaves, minced

Vinaigrette

• 1 tbsp olive oil

• 1.5 tsp apple cider vinegar

• 1/2 tsp dijon mustard

• 1/4 tsp honey

• TT Salt

DIRECTIONS:

1. Prep the ingredients: Start by crumbling the blue cheese, toasting the sunflower seeds and mincing the tarragon leaves. Then, move onto the vegetables. With a mandolin, shave the onions, radishes and apples. Then peel and shave the turnips. (PRO TIP :To keep these white veggies from oxidizing, I shave them directly into ice water that has a squeeze of lemon juice in them. If you do this, drain them from the water and pat dry before assembling the salad.)

2. Mix the vinaigrette: For this salad, we are doing a simple vinaigrette. Simply whisk all of the ingredients together until cohesive.

3. Put it all together: Mix all of the shaved veggies together. Pour the vinaigrette over the salad and toss. Put half of the sunflower seeds and half of the blue cheese into the salad and mix. Season with salt to your desired flavor.

4. To plate: Split the salad among 2 bowls. Top with the other half of the sunflower seeds, blue cheese and tarragon. Enjoy!